1 1/2poundsboneless, skinless chicken breast or thighs
4servingscooked rice, to serve
Combine brown sugar plus 1/4 cup water in a light-colored pot and heat over medium, swirling pan occasionally, until bubbling and dark brown, like dark brewed coffee, about 8 minutes. Add remaining 1/4 cup water, fish sauce, ginger, garlic and red pepper flakes.
Slice chicken into bite-sized strips. Stir chicken into sauce and cook, stirring occasionally, over medium heat until sauce is thickened and sticky and chicken is tender, about 10-15 minutes.
Serve over rice, accompanied by Asian Slaw (recipe next).